Dameun Restaurant

A representative spicy Korean stew made with well-fermented kimchi and pork. The spicy and refreshing broth is excellent, and it's good to enjoy with rice. Served in a yangpun (metal bowl) for a generous portion.

A fusion-style spicy stew made with ham, sausage, kimchi, and vegetables. It has a rich and savory broth with various ingredients to enjoy. It's even more delicious with added ramen noodles.

A refreshing and spicy fish stew made with dongtae (frozen pollock). The fish is light and the broth is clean, making it popular for hangovers.

A stew made with savory soybean paste broth and chewy snails. It has a clean and deep flavor without an earthy taste, and is delicious when mixed with rice.

A spicy stew made with soft tofu, vegetables, and clams. The spicy broth and the melt-in-your-mouth tofu create a harmonious texture.

A dish served in a hot stone pot with rice, various vegetables, meat, and an egg. If you mix it with gochujang, you can enjoy the nutty flavor of the scorched rice at the bottom and the aroma of the vegetables simultaneously.

Pork stir-fried in a sweet and spicy gochujang sauce. It has a smoky flavor and goes well with rice as a side dish or as an accompaniment to drinks.

A dish made by simmering beef, glass noodles, and vegetables in a savory soy sauce broth in a ttukbaegi (earthenware pot). The sweet and salty broth is perfect for mixing with rice.

Chewy octopus stir-fried with vegetables in a spicy sauce. The strong spicy flavor stimulates the appetite, and it's good to mix with somen noodles or rice.

A jeongol dish made with bulgogi and octopus. The rich flavor of the meat and the refreshing taste of the seafood combine to create a deep and rich broth. It is a dish meant to be shared and cooked together.

A jeongol dish where thinly sliced beef, various vegetables, and glass noodles are simmered in broth. Its sweet and mild flavor makes it enjoyable even for those who cannot eat spicy food.

A spicy jeongol made with beef tripe and vegetables. It is characterized by the savory flavor of the tripe and the rich umami of the broth, and is popular as a drink accompaniment.

A stew made with beef and large dumplings. It is light yet filling, and is good for eating the dumplings and meat, then enjoying the broth with rice.

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is usually around 16-20%, and it pairs well with stews or meat dishes.

A refreshing carbonated alcoholic beverage with a crisp taste. It neutralizes the spiciness of spicy Korean food and is good for casual enjoyment.

A traditional Korean rice wine made by fermenting rice. It has a milky appearance, is sweet, and has a refreshing carbonation, making it smooth to drink.

A clear and refined rice wine made by fermenting rice. It has a clean and smooth finish and pairs well with raw fish or light appetizers.

A medicinal liquor brewed with various medicinal herbs, including ginseng. It has a unique aroma and a smooth taste, and is known as a health-conscious drink.

A fruit wine made with bokbunja (black raspberries). It has a deep red color and a strong sweet and fragrant fruity flavor, making it easy for anyone to drink.

Basic rice served in a bowl. Eaten with jjigae or jeongol broth.

Ramen noodles to be boiled in jjigae or jeongol broth. Adds a chewy texture.

Transparent and chewy sweet potato starch noodles added to jeongol dishes. They absorb the broth well and are delicious.

Chewy rice cakes added to jjigae or jeongol. They add a chewy texture.

Ham added to budae jjigae etc. to enhance flavor.

Tofu added to jjigae or jeongol for a soft taste.